The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

cold. IRISH PANCAKES. Beat eight yolks and four whites of eggs, strain them into a pint of cream, sweeten with sugar, and add a grated nutmeg. Stir three ounces of butter over the fire, and as it melts pour it to the cream, which should be warm when the eggs are put to it. Mix it smooth with nearly half a pint of flour, and fry the pancakes very thin; the first with a bit of butter, but not the others. Serve up several at a time, one upon another. IRISH STEW. Take five thick mutton chops, or two pounds off the neck or loin; four pounds of potatoes, peeled and divided; and half a pound of onions, peeled and sliced. Put a layer of potatoes at the bottom of a stewpan, then a couple of chops, and some of the onions, and so on till the pan is quite full. Add a small spoonful of white pepper, about one and a half of salt, and three quarters of a pint of broth or gravy. Cover all close down, so as to prevent the escape of steam, and let them stew two hours on a very slow fire. It must not be suffered to burn, nor be done too fast: a small slice of ham will be an agreeable addition. IRON MOULDS. Wet the injured part, rub on a little of the essential salt of lemons, and lay it on a hot waterplate. If the linen becomes dry, wet it and renew the process, observing that the plate is kept boiling hot. Much of the powder sold under the name of salt of lemons is a spurious preparation, and therefore it is necessary to dip the linen in a good deal of water, and to wash it as soon as the stain is removed, in order to prevent the part from being worn into holes by the acid. IRON POTS. To cure cracks or fissures in iron pots or pans, mix some finely sifted lime with whites of eggs well beaten, till reduced to a paste. Add some iron file